InstantPot Chili – Healthy, Clean Ingredients & Full of Flavor!

I know, I know- winter is officially OVER but yall, I made chili last night and it dawned on me that I never shared my InstantPot Chili recipe with you!

I’ll admit- I am a total perfectionist. I want every photo to be top quality, but sometimes I am just way too hungry to bust out the camera, stage the photo and get the perfectly lit photo. When you smell this chili, you will get it- I promise! So the cellphone shots will have to try to do this meal justice, and if they don’t, you’re just going to have to take my word for it. It’s delish, scouts honor!

If you don’t have an InstantPot, you need to consider it! In January I did an entire month on instant pot meals and the convenience just can’t be topped. Dinner ready in 15-20 minutes most nights and just ONE pot to wash? Who can say they’re not on board with that? For now though, the recipe can be easily replicated in a dutch oven.

I use great quality meat and organic herbs, spices and beans. You don’t need to do the same, but I highly encourage you to!  Chili is a meal that makes enough to last 2-3 meals, so spending the extra, what, $5 (?) it costs on the good stuff is more affordable because the meal is being stretched!

First, turn the InstantPot to Saute mode, wait until it lets you know it’s hot- it takes a good few minutes. Add a drizzle of good olive oil and give the pot a little tilt to be sure all of the oil coats the bottom. Add in your ground beef and add all herbs and seasonings. I like to use a rubber spatula to break up the beef and evenly incorporate all of the spiced added.

Next step is to add in the onion and garlic. Once those start to cok down, I deglaze the bottom with a splash of a really great beer- I’m an IPA drinker, but any beer you enjoy will do! Use the rubber spatula to scrape all of the crunchy yummy bits of flavor off of the bottom. *At this point in time. I turn off the InstantPot’s saute more and turn on the Pressure mode. The next thing I do is add in my diced tomatoes and ad they start to heat through, I take a potato masher and gently push down over the beefy tomato mixture because I love all of the flavors and textures to be even, I’m not big on having big chunks of tomatoes in one bite and nothing at all in the next, you know?

Last steps are to add in the poblano, and can of crushed tomatoes and beans. Give it a final stir and pop the instant pot lid on. Be sure the valve is pushed to the back to allow it to come to pressure (this takes a little while- maybe 5-7 minutes to build pressure before it begins the timer).

There you go, dinner in a matter of 20 minutes and just one pot to clean! Top it off with your favorites- sour cream, cheddar cheese, avocado, cilantro and sliced jalapenos are some of our favorites!

Enjoy y’all!

*Note- Our bigger kids don’t particularly care for chili, so we add the cayenne pepper. Wes (baby) doesn’t mind the spice, hopefully he develops a taste for it! Leave it out if you’d like a mild chili, a little goes a long way!

**I eyeball spices, I’m going off of my best measurement guess! Add more or less- taste as you go and make it your own!

Some favorite organic dried herbs:

Cilantro, Oregano, Basil, Thyme

Some favorite organic spices:

Garlic Salt, Garlic Powder, Chili Powder, Cumin, Paprika, Cayenne Pepper, Black Pepper, Himalayan Salt

InstantPot Chili – Healthy, Clean Ingredients & Full of Flavor!

InstantPot Chili – Healthy, Clean Ingredients & Full of Flavor!

Ingredients

  • 2 lb ground beef
  • 1 14oz can diced tomatoes
  • 3 16oz cans chili beans
  • 1 24oz can of crushed tomatoes
  • 1 sweet onion, diced
  • 1 poblano pepper, diced
  • 1 large clove of garlic, minced
  • 1 tbs dried oregano
  • 1/2 tbs dried basil
  • 1/2 tbs dried thyme
  • 1/2 cup cumin
  • 1/2 cup chili powder
  • 1/4 cup paprika
  • 1 tbs garlic salt
  • 1 tbs garlic powder
  • 2 tsp cayenne pepper
  • Fresh ground pepper and salt to taste

Instructions

  1. Set InstantPot to saute mode. Once "hot" drizzle olive oil in the bottom. add ground beef and spices/herbs. Brown ground beef while breaking meat apart with a rubber spatula. Once beef is cooked, add in onion and garlic. Use a splash of beer to deglaze bottom of the pot and add diced tomatoes. Break down beef and tomatoes with a potato masher or the spatula. Turn off InstantPot.
  2. Set pot to "Pressure cook" on normal for 15 minutes. While its heating back up, add beans, crushed tomatoes and diced poblano pepper. Give it a stir.
  3. Place instant pot lid on and be sure the valve is set to "sealed".
  4. Enjoy!
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